Southwest Airlines will stop serving peanuts onboard its flights next month, bringing an end to an iconic snack that’s been part of the carrier’s brand since its earliest days.

Southwest said it made the “difficult decision” because of allergy concerns. The carrier will stop serving nuts Aug. 1.

“Peanuts forever will be part of Southwest’s history and DNA,” the carrier said in a statement. “Our ultimate goal is to create an environment where all customers — including those with peanut-related allergies — feel safe and welcome on every Southwest flight.”

Peanuts have been closely associated with Southwest's brand since the 1970s, when the snacks were one of the only frills offered by the famously low-cost carrier. They were also a regular in Southwest advertising campaigns, with the airline promising fly people across the country for "peanut fares."

Southwest will continue to serve free pretzels with packs of chips, crackers and cookies available on longer flights, but the carrier acknowledged some nostalgic travelers will be sad to see the peanuts go.

Southwest will join American and United airlines among major U.S. carriers that do not serve peanuts on flights. Delta does include peanuts among its selection of snacks, but the carrier will refrain from serving them during a flight if a customer has a peanut allergy.

Southwest said it will continue to allow people with peanut and peanut-dust allergies to preboard to wipe down their seats and tray tables.

An estimated 15 million people in the United States have some form of food allergy, with some 200,000 people requiring emergency medical care for the condition each year, according to the nonprofit advocacy group Food Allergy Research and Education.

The group's CEO Lisa Gable called Southwest's decision "welcome news" for people with peanut allergies, but said there's more airlines can do to make flying safe for people with peanut or other food allergies.

"We have called upon the airlines to develop, publish, train their staff on and adhere to their own policies for how they manage the needs of passengers with food allergies," Gable said in an interview. "Too often, passengers with food allergies receive inconsistent and conflicting information from airline personnel as they book, check in, and board."